Fruity Friday…The Juniper Berry…

 

Welcome to Fruity Fridays today it is the lovely Juniper Berry something I hadn’t used in recipes until I moved to Thailand… Where I discovered that Juniper Berries…..make a beautiful sauce.

The Juniper grows either on a beautiful evergreen tree which can grow as high as 131 ft or Junipers come on small low growing spreading shrubs so depending on where in the world you are you should able to find these luscious little berries although I use them dried and they are very nice.

They are the only spice which comes from a conifer tree and the spice is used in a variety of cuisines and culinary dishes.

The extract is also used to make essential oils.

Also Girls just in case you didn’t know it the primary flavour in Gin… Oh yes, one of those would go down very nicely at the moment…lol

The berries are green when young, and mature to a purple-black colour over about 18 months in most species. The mature, dark berries are usually but not exclusively used in cookery, while your Gin ladies is flavoured with fully grown but immature green berries.

Paired with game meat like Venison, quail or pheasant it makes a great sauce.

Juniper Sauce:

quail-727968_1920

Ingredients:

  • 1 banana shallot peeled and finely chopped.
  • 8 juniper berries very lightly crushed.
  • 2 cloves of garlic finely chopped.
  • 1/2 tsp sugar
  • 200 ml white burgundy or a dry white wine.
  • 4 tbsp white wine vinegar
  • 40 gm butter
  • 25 gm flour
  • 1 tsp fresh thyme leaves.
  • 300 ml venison stock
  • 100 ml double cream
  • Sea salt and freshly ground black pepper to taste.

Let’s Cook!

Put shallot, garlic, sugar, white wine vinegar, juniper berries, white wine and thyme in a pan and bring to the boil.

Lower the heat and simmer for 3-4 minutes this needs to reduce to about 2 tbsp.

In another pan melt the butter and whisk in the flour to make a roux.  Strain your wine reduction through a fine sieve and still whisking…we don’t want a lumpy sauce now do we? Add the wine reduction….keep whisking!

Pick out the juniper berries and add to the sauce. Keep whisking and add the stock slowly now….to the sauce a ladle at a time.  Cook the sauce for 10 mins or until it coats the back of a spoon.

Finally, pour in the cream and bring to a very slow simmer.

Remove from the heat and season.

The sauce can be used immediately or reheated when it is needed.

This is a beautiful sauce over when poured over a  luscious piece of beautifully cooked venison or my favourite quail… if you have guests for dinner or just for that special occasion.

Enjoy!

Juniper berries are used widely in European and Scandinavian cuisine they go especially well with wild birds and game.

My next recipe was given to me by my Swiss friend Marianne and it was a recipe which her mother used to make every single weekend for her father…A family tradition. I have copied Marianne’s recipe exactly as she gave it too me..no changes…

Marianne’s Recipe:

Surre Moche- Swiss-recipe- authentic

The beef marinating in the red wine

Tip: 1dl equals 100ml.

Sauerbraten ( Suure Moche) is popular in many regions of Switzerland, but the taste is always unique because it is marinated in the local wine. Those that do not have their own wine add vinegar to the marinade and bind the sauce with sour cream.
 
1kg (2,2 lbs) beef chuck, eg. shoulder, 1/2 celery root,1 leek, 2 carrots, 1 garlic clove, 1 clove, 6 juniper berries, 4 cardamom seeds, 4 coriander seeds, 12 peppercorns, thyme 1, Liter (1 gt) wine, 2dl (3/4 C) liquid instant gravy, 3 Tbs butter, 1 Tbs flour, salt, pepper, 2 Tbs sour cream, 1 piece dark bread (end piece)
 
Dice half of the vegetables and cut half of the herbs into fine strips. Bring to boil in 7 dl (2 3/4 C)wine. Place the meat in a deep bowl and pour over the hot marinade. Let stand in a cool place for 5 days. Be sure that the meat is always completely covered with wine.
After the 5 days have passed, remove the meat and pour out the marinade. Dab the meat dry with paper towelling. Sauté on all sides in 2 Tbs butter. Add the remaining chopped vegetables, herbs and bread. Let steam briefly, then pour in 3 dl (1 1/4 C) wine and simmer slowly for 2 hours. Add the dissolved instant gravy and reduce slightly. Knead the flour with the rest of the butter and stir into the sauce.
Season with salt and pepper and enhance with sour cream. Simmer over low heat for 15 minutes.
Serve with mashed potatoes.
The family Verdict:  We all liked it very much and when cooked the sauce was thicker…the
taste fairly similar to a boeuf bourguignon.

 

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you for reading I hope you all have a great weekend xxx

Smorgasbord Health Column – UnSeasonal Affective Disorder #Lockdown #Elderly – Part One by Sally Cronin

Health Column

Covid although there have been a few plusses over this last year there have also been some changes as Sally mentions which are unseasonable…Here as we have a lot of sunshine it isn’t so much of a problem we get very few dull days even though the temperature is hovering around 25 which is low for here and it makes me shiver at times it really isn’t cold…

But Sally has highlighted a growing problem but a solvable one which is good so please pop over and have a read this series I think will be another very relevant series for the times we are living in…Click the link below and go and say hello …Sally as always will make you very welcome and will answer any questions you may have…Enjoy!  #recommended read

https://smorgasbordinvitation.wordpress.com/2020/10/19/smorgasbord-health-column-unseasonal-affective-disorder-lockdown-elderly-part-one-by-sally-cronin/

The Culinary Alphabet with a twist…The letter H (noocH)

Good morning everyone and Pete… time for another post which is this crazy idea from one of my fellow scribes …but food fun…I have left out squash as It has mentioned in a few previous posts…

Blanch:

A cooking process whereby food, usually a vegetable or fruit, is scalded in boiling water, removed after a brief, timed interval, and finally plunged into iced water or placed under cold running water to halt the cooking process.

Blowtorch: ( Culinary)

Think Creme Brulee with that lovely crackle on top…think meringues with just a touch of brown, think a lovely sear on your meat or fish without drying up the flesh, think skinning your peppers and tomatoes if you are running out of time…you can even heat up your knife to cut frozen meat…

Bortsch:

Hot or cold Borsch is a lovely thing I was taught how to make it by my Russian neighbour when I lived in Phuket they also taught me the correct way to make and drink a Bloody Mary the Russian way….hmmmm…that certainly involved less tomato juice and more Vodka…

Butterscotch:

Butterscotch is a type of soft-crack sweet created by slowly heating butter and brown sugar together. Just like caramel, the brown sugar molecules break down and, thanks to the addition of molasses in the sugar, caramelize into a richer, deeper flavour than classic caramel.

Butterscotch is cooked at a lower temperature which means as sweets/candy is is not quite as brittle as toffee if making a butterscotch pudding which used be one of my favourites as a child and writing this I am thinking that maybe I should recreate my mother’s pudding it also can make a lovely drizzle over ice cream or cheesecakes or it is lovely stirred into a biscuit/cookie mix…

To create a sauce, topping, or candy, additional ingredients like vanilla, salt, and cream can be added once caramelization has occurred.

Cheesecloth:

Cheesecloth is gauze-like, woven cotton cloth. Its original purpose was for making and wrapping homemade cheese, but it has become a useful tool in other recipes as well. It is used as a strainer when a fine sieve is needed, as a cover for roast turkey or chicken to keep the bird moist, and is made into little pouches for herbs for seasoning meats, broth, soups, and other dishes. Cheesecloth is something we may not often have in our kitchen. If you don’t have any on hand, luckily there are plenty of alternatives. Just make sure the item is clean before cooking.

If you don’t have cheesecloth you can use a coffee filter, a mesh bag, a fine wire sieve I have even heard of chefs using pantyhose…as long as it is fine almost any cotton fabric will do…luckily it is one item I can easily obtain here.

Cornstarch:

Is a popular thickener although I prefer to use Arrowroot, rice flour or tapioca flour…potato water can also be used as a thickener. Cornstarch is mostly flavorless, and thus adds texture rather than taste. It’s a bland powder that’s usually used to thicken dishes. However, Cornstarch is considered a refined carb, meaning that it has undergone extensive processing and been stripped of its nutrients.

Eggwash:

Is a mixture of beaten egg and liquid (usually water or milk) that is brushed onto baked goods like pastries before baking. It adds shine and color and helps to seal up edges.

It is also one of the simplest jobs which children love to do in the kitchen…

Ghivech:

A Romanian vegetable stew …A mixed vegetable stew with lots of herbs.

Goulash:

A Hungarian stew or soup of meat and vegetables flavoured with paprika thick and hearty it dates back to medieval times. One of Hungary’s National Dishes. Sometimes served with sour cream and always with crusty bread, it was originally a dush eaten by shepherds.

 

Horseradish:

Spicy and an excellent accompaniment to beef…Love it or hate it Horseradish is a wonderful accompaniment to beef and beets. For some lovely recipes see my cookery column on Smorgasbord.

https://smorgasbordinvitation.wordpress.com/2018/04/25/smorgasbord-blog-magazine-the-food-and-cookery-column-with-carol-taylor-horseradish/

Hooch:

Hooch, a colloquial term for an alcoholic distilled beverage. Moonshine, illicitly distilled spirits.

Murgh:

Is the name for chicken…who hasn’t loved the chicken Murgh on an Indian restaurant menu…

Nooch:

This was a new one for me I have heard not tried Nutritional Yeast and Nooch is short for nutritional yeast. Nutritional yeast is deactivated yeast and can be bought in the form of powder or flakes. It is often used for vegan sauces because of its super cheesy taste. Nutritional yeast is something that should not be missed in a vegan household.

Peach:

Who doesn’t love a nice juicy peach they can be eaten raw, made into a beautiful dessert, or grilled with olive oil, fresh thyme, black pepper, and basil they are a wonderful thing…

Radish:

The root of a member of the mustard family, radishes have a peppery flavour and a crisp, crunchy texture. Among the most popular varieties is the small, cherry-sized common variety which has red skin and white flesh (the French Breakfast radish is a variation on this type, and has an elongated shape with a deep pink skin that fades to white at the roots).

You can also find black radishes, popular in eastern Europe, which are more strongly flavoured, as well as large white mooli or daikon radishes, which are shaped like carrots. They are popular in Asian cookery and have a very mild flavour.

Radishes are rich in folic acid and potassium and are a good source of vitamin B6, magnesium, riboflavin, and calcium.

Redbush:

Is one of my favourite teas…also commonly known as Rooibos it is low in tannin and is caffeine-free.

Saltbush:

From red bush to Saltbush which is a lovely native vegetable salty and herby they can be blanched, sautéed, wrapped around meat or fish, used in salads, or for stuffing poultry. Alternatively, they may be dried and used as a herb or sprinkle.

Sourdough:

Sourdough bread is a lovely thing and it said that many people are cultivating their sourdough culture due to their quarantine which is good as it makes lovely bread and even the discard can be used in many ways like pancakes for example…It took me a few goes before I got mine properly started but I learnt a lot about flour and its differences which has improved my baking.

Spinach:

Loaded with nutrients and antioxidants Spinach is classed as a very healthy vegetable…and we all remember Popeye and the now-iconic ads. It can be eaten raw in salads, lightly sauteed in butter or olive oil…Serve it wilted in pasta or in an omelette or quiche…a very versatile dark green leafy vegetable…Our families favourite recipe using spinach is this spicy green chicken recipe…

Succotash:

Succotash is a culinary dish consisting primarily of sweet corn with lima beans or other shell beans. Other ingredients may be added including corned beef, potatoes, turnips, salt pork, tomatoes, multi-coloured sweet peppers, and okra.

Tabbouleh:

Tabouli salad or Tabbouleh is a simple Mediterranean salad of very finely chopped vegetables, lots of fresh parsley and bulgur wheat, …

Tempeh:

Made from fermented soya beans it is a traditional Indonesian product ..a plant-based protein source..not something I have used or tried have you?

Waterbath:

What is it..put simply it is a pan of water put in your oven and used to cook cheesecakes(it stops) then cracking…creme caramel, baked custard anything which requires a slow even cooking …

Just a tip: If you use a springform pan for a recipe that calls for a water bath, wrap the pan first with aluminum foil to prevent water from leaking through the bottom. Use two or three sheets in a crisscross pattern for best results.

That’s all for this week see you in two weeks for the letter I (enokI)…

Please stay safe as it seems in some places lockdowns are being introduced again…not good xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

The environment is also something I am passionate about and there will be more on this on my blog this year

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Please stay safe and well and follow your governments safety guidelines remember we are all in this together xxx

 

Fang-Tastic Recipes!… Halloween and Sweet Potatoes…

Halloween is drawing near and I am sure lots of you have decorated your homes already please send me some photos so I can share your marvelous or scary themes and decorations…We would all love to see them…

Or tell us your plans for a virtual Halloween or just a recipe…tried and tested a family favourite.

So don’t be shy share away and promote your blog on here…

Does China celebrate Halloween? 

There are several days and a whole entire month in China that are similar to Halloween. These are the Hungry Ghost Festival, the Qing Ming Festival, the last day of the seventh lunar month, and the Spring Festival. …

The UK celebrates Guy Fawkes …However not so widely celebrated by many although growing in popularity… the manufacturers are jumping on the commercial bandwagon.

witch and black cat-1461961_640

Did you know? The word “witch” comes from the Old English wicce, meaning “wise woman.” The plural for wicce is Wiccan. Wiccan were highly respected people at one time. According to popular belief, witches held one of their two main meetings, or sabbats, on Halloween night.

Owls are one of my favourite birds but in medieval Europe, owls were thought to be witches and if you heard an owl hoot then someone was about to die.

owls-1461952_640

Some Pumpkin facts…

Pumpkin flowers are edible and a pumpkin contains on average about 500 seeds which when roasted make a healthy and delicious snack… the flowers are so pretty and it looks like Mrs bee loves the pumpkin flowers as well…

pollination-3572147_640

Even what I call the scraggy bits of the pumpkin which…hands up I have thrown in the bin…No longer… add it to your stock pot…waste not…want not…

Halloween Food…Pumpkin Soup or butter, Chilli con Carne and jacket potatoes are good for a chilly evening and easy to do but if you fancy a change I have some lovely recipes for  Sweet Potatoes.

I like something a little different… This recipe is a nice treat… A recipe that was given to me by a friend who used goat’s cheese… I use feta or ricotta if I can’t get goats cheese…

purple sweet potato

 

Sweet Potato with goat’s cheese, honey, and roasted grapes.

Ingredients:

• 4 sweet potatoes
• 2 cups of red seedless grapes
• 1 tsp of coconut or olive oil
• ¼ tsp salt and freshly ground pepper
• 4 ounces of goats cheese, feta/ricotta
• Cinnamon and nutmeg to taste
• 2 tbsp of honey plus additional to drizzle if required

Prick the sweet potatoes then wrap the sweet potatoes in foil and cook in the oven at 350F for about 35/45 mins until soft. Remove from the oven and leave to cool then take your cooled sweet potato and gently remove the flesh… the skins are not as hardy as a normal potato are they? So my advice is to leave some of the potato attached to the skin or you may struggle to fill them.

About halfway through cooking your sweet potatoes roast the grapes… put on a baking tray drizzle with oil and season with salt and pepper then roast them for about 20 mins or until the skins just start to burst… Do check them as ovens vary and they can tend to burn…my oven runs hot so I have to be careful…

In a bowl mash the potato with 3 oz of the goat’s cheese, honey, a pinch of cinnamon and nutmeg, to taste then put the potato back in the skins and crumble some more goats cheese on top …To serve: add the grapes and drizzle more honey if desired…

Enjoy!

Other sweet potato fillings:

How about a baked sweet potato filled with cooked black beans, corn, crispy bacon, sweet peppers topped with sour cream with some lime rind stirred through or sprinkled on the top and some chopped coriander.

Or the Thai way our sweet potatoes here are a bright purple we do get the orange but many are purple a really beautiful colour… Baked and topped with Thai Peanut sauce they are heavenly…

Ingredients:

  • 1 cup fresh dry roasted peanuts (unsalted)
  • 1/3 cup water
  • 2 cloves garlic very finely chopped or minced
  • 1/2 tsp dark soy sauce
  • 2 tsp. sesame oil
  • 1 to 2 tbsp. brown sugar (to taste)
  • 2 to 2 1/2 tbsp. fish sauce (for vegetarians: substitute 2 1/2 to 3 tbsp. regular soy sauce)
  • 1/2 tsp. tamarind paste (or 2 tbsp. lime juice)
  • 1/2 tsp. cayenne pepper (or 1/2 tsp Thai red chilli paste more or less to taste)
  • 1/3 cup coconut milk

Let’s Cook!

Place all ingredients in a blender or food processor. Blend until the sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.

Taste.... adding more fish sauce (or soy sauce) if not salty enough, or more red curry or cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you’d prefer it sweeter, add a little more sugar.

This sauce tends to thicken as it sits–just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks.

Add to your baked sweet potato and top with chopped red onion, green onions and coriander, and some crispy fried garlic…yummy if you love Thai flavours.

Enjoy!

Halloween Superstitions: 

I wonder if anyone still believes or carries out these traditions? What Halloween traditions have been passed down through your family???

  • If a person wears their clothes inside out and then walks backward on Halloween, they will see a witch at midnight.
  • Scottish girls believed they could see images of their future husband if they hung wet sheets in front of the fire on Halloween.
  • Girls who place the apple they bobbed for under their pillows are said to dream of their future love.

Some of these traditions seem a bit far-fetched to me I would imagine not very comfortable sleeping with an apple under your pillow…

But did you know that Agatha Christie’s Halloween Party Mystery Novel was about a girl who was drowned in the Apple bobbing tub ??

A Halloween quiz question for you…

Every Halloween, Charlie Brown helps his friend Linus wait for what character to appear?

Answers in comments, please …

Pumpkin was a cure for freckles? Another old wives tale methinks…

Koolkosherkitchen has answered my shoutout for recipes with a lovely Pumpkin and Spinach Soup served in the shell of the pumpkin..just the way I like it and with instructions for the Instant pot which on my wish list…

For the recipe please head over to Dolly’s say hello from me and enjoy this beautiful recipe…Pumpkin and Spinach Soup…Enjoy!  Thank you, Dolly xx

Time for a cocktail…

This weeks Halloween cocktail is by Martha Stewart ably assisted by Brendan Foster who measures spirits just the way I do…lol

I am just off to check out the poison Apple cocktails…Laters xxx

witch-1424756_640

Checked and very nice that cocktail was…That Brendan Foster has much to answer for…I followed his advice and nearly fell off my broomstick xxx

I hope you are enjoying these Fang-Tastic Halloween posts and please if you have any tried and tested Halloween recipes I will post them and credit you so please let me have them…xxx

That’s all for this week…see you next Tuesday for some more Halloween recipes and tales…xx

About Carol Taylor:

Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients that I cook with have to improve our health and wellbeing.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…….Then, I will be happy!

Thank you for reading I hope you all have a great week xxx

 

CarolCooks2…weekly roundup 11th October -17th October 2020… Recipes, Health, Whimsy, Dreams and Tik Tok…

Welcome to this week’s edition of my weekly roundup of posts…Especially for you just in case you missed any posts during the week… whatever your time zone grab a coffee or a glass of wine…Take a pew, get comfy… have a read… I hope you enjoy this much-shortened version…Relax and Enjoy! (1) Weekly Roundup

My first post of the week was on Tuesday 13th…Halloween Tales and recipes…

From what I have been reading Halloween in many places is not happening this year and in others, it has been curtailed or there may be some virtual goings-on planned…

however, for those of us with kiddies, I am sure you can make it happen with a little inventiveness in your own home and gardens…

Apple or doughnut bobbing is always good fun and if it gets too much then a black widow shot or two will help calm those shattered nerves…

https://carolcooks2.com/2020/10/13/fang-tastic-recipes-apple-bobbing-and-black-widow-shots/

Wednesday:…I am over at Smorgasbord Blog Magazine  – Food Column – Carol Taylor – A – Z of Food ‘T’ for Tea and Toast, Turmeric, Tobasco, Tahini, Tamarind and Elephant’s Ears (it is a T)

Tea and Toast anyone? How you take your tea and eat your toast tells the experts a lot about you or so they say…In our house hubby adds milk first… I add the milk last…Please head over to Sallys and don’t forget to say hello we love to hear from you …xx

https://smorgasbordinvitation.wordpress.com/2020/10/14/smorgasbord-blog-magazine-food-column-carol-taylor-a-z-of-food-t-for-tea-and-toast-turmeric-tobasco-tahini-tamarind-and-elephants-ears-it-is-a-t/

Thursday:

These posts are one of my favourite posts of the week at the moment…I love the fragrance of oils and Aromatherapy…I, of course, have my favourites and not only am I learning about the therapeutic use and benefits but the safety and what they can be mixed with…#recommended read.

https://smorgasbordinvitation.wordpress.com/2020/10/15/smorgasbord-medicine-womans-treasure-chest-essential-oils-and-aromatherapy-bergamot-essential-oil-by-sally-cronin/

Fruity Friday…The Fang-Tastic Pumpkin and Recipes…

Pumpkin is not only for carving scary faces it is for baking and there is also a different type of pumpkin used for carving…but at this time of year when roasted, made into soups and pies it is a lovely comfort food also nutritious. I am seeing so many lovely recipes online if you have any family favourites please share and I will credit back to you…Darlene told me in comments that as a child they used to paint faces on the pumpkins rather than carve them and then the pumpkin was used for soups, stews and purees which could be frozen and used throughout the year… Darlene is also the author of Amanda Series of Books…Alex mentioned that the flavour of the pumpkin does differ depending on the cultivar used. She also mentioned that any pumpkins that aren’t used are dug back into the garden. A great example of Waste Not! Want Not! from Alex… 

pumpkin-ghosts-Halloween

It also seems that many you love the roasted pumpkin seeds as a healthy snack…Pumpkin is an all-round highly, nutrient-dense food. It is rich in vitamins and minerals but low in calories. Pumpkin seeds, leaves, and juices all pack a powerful nutritional punch.

There are many ways pumpkin can be incorporated into desserts, soups, salads, preserves, and even as a substitute for butter. Yes, and I will tell you how…

…Dolly the author of koolkosherkitchen told me she had made a lovely soup out of the pumpkin with kale and black beans in her Instant Pot …Thank all for leaving such informative comments xx

https://carolcooks2.com/2020/10/16/fruity-fridaythe-fang-tastic-pumpkin-and-yes-it-is-a-fruit/

Saturday Snippets:

Where anything goes…whatever catches my eye or my imagination could be on this post…something for everyone…this week has seen unrest here and the increase of Covid restrictions in many countries around the world as Covid is coming back with some big increases in infections which are worrying…At the moment due to certain sections of society openly flouting quarantine rules I am beginning to wonder how far into next year this virus will encroach…it seems many countries haven’t got a firm hold on the spread of this virus…

Back to Saturday Snippets after my mini-rant… There are recipes, how Tik Tok gave Stevie Nicks the incentive to join up…Hydrogen fuelled trucks, where the saying Goodnight…Sleep tight originated from and much more whimsy…also the arrival of some storks…Enjoy!

https://carolcooks2.com/2020/10/17/saturday-snippets17th-october-2020/

That’s all for this week’s roundup a rather short week again…one of the positives… less writing has made my stats boom…go figure… I do hope you have enjoyed it and I look forward to your comments xx

God bless you all in these turbulent times…especially those of my readers who are affected or in the path of these wildfires in California…Please stay safe…x

When this is all over my hope for the future is a cleaner world… I do want to see communities, and caring for your neighbour becoming the new norm…WORKING TOGETHER INSTEAD OF WORKING AGAINST EACH OTHER…Being kind to each other…Loving someone whatever their religion or skin colour…Can we make this happen? We have to but in the right way…Are we willing to make a stand? Personally, I would love to see lessons learned..realistically I have my doubts…

Thank you for reading be well and stay safe xxx

About Carol Taylor: Enjoying life in The Land Of Smiles I am having so much fun researching, finding new, authentic recipes both Thai and International to share with you. New recipes gleaned from those who I have met on my travels or are just passing through and stopped for a while. I hope you enjoy them.

I love shopping at the local markets, finding fresh, natural ingredients, new strange fruits and vegetable ones I have never seen or cooked with. I am generally the only European person and attract much attention and I love to try what I am offered and when I smile and say Aroy or Saab as it is here in the north I am met with much smiling.

Some of my recipes may not be in line with traditional ingredients and methods of cooking but are recipes I know and have become to love and maybe if you dare to try you will too. You will always get more than just a recipe from me as I love to research and find out what other properties the ingredients I use contain to improve our health and well being.

Exciting for me hence the title of my blog, Retired No One Told Me! I am having a wonderful ride and don’t want to get off, so if you wish to follow me on my adventures, then welcome! I hope you enjoy the ride also and if it encourages you to take a step into the unknown or untried, you know you want to…Then, I will be happy!

Thank you once again for reading this post I hope you all stay safe and healthy xx

Smorgasbord Blog Magazine Weekly Round Up – 11th -17th October 2020 -Jazz, Elephant’s Ears, Pumpkin Flower Fritters and Rennaisance Festival

So much in Sally’s weekly roundup…Book reviews, many new releases, Recipes, funnies, health, and Aromatherapy…Something and more for everyone to enjoy…

Smorgasbord Blog Magazine

Welcome to the round up with posts that you might have missed during the week on Smorgasbord.

I hope that despite the increase in cases in most of our countries, you are staying safe. With politics and Covid-19 it is hard to find some good news headlines but tucked away you can find a gem or two.

Canadian Researchers Gave Homeless People $7500 Each And The Results Are So Uplifting

Challenging the stereotypes of homeless people in Canada, a research project from a Vancouver-based charitable organization found that simply giving money to homeless people isn’t as bad an idea as some people might think. Read more:Good News Network

New Fix-It Clinic is Using Zoom and Global Community to Help You Repair Items For Free

How many YouTube tutorials does it take to screw in a lightbulb? One—if that many.

Fixit Clinic

But when you need to fix something that’s…

View original post 447 more words